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teriyaki cauliflower & kale stir-fry

by Jackie Newgent | March 27, 2017 | 3 Comments

Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.

summer vegetable coconut curry

by Jackie Newgent | July 22, 2015 | 13 Comments

July is one of the happiest months when it comes to the plentiful array of produce available. So this seasonally-inspired recipe takes advantage of what you’ll typically find at the farmers’ market right now, including zucchini, organic corn-on-the-cob, grape tomatoes, shallots, and baby spinach. If you like, make swaps for what’s “hyperlocal” in your area, such as heirloom cherry tomatoes, purple scallions, or dark leafy greens grown at a nearby farm (or your own backyard garden!) rather than grape tomatoes, shallots, or baby spinach, respectively. Ladle the saucy vegetable-centric curry over steamed whole grains of choice, like brown rice or quinoa or a blend, to round out the meal. Serve it as a vegan dinner that’ll please everyone–on Meatless Monday...

general tso’s-style eggplant stir-fry {meatless monday}

by Jackie Newgent | December 29, 2014 | 4 Comments

I eat my fair share of Chinese food! But when I can make it at home, I feel so much better about what I’m putting in my body—because I know exactly the ingredients that I’m using. One of the dishes that always seems crave-worthy to me is anything labeled “General Tso’s.” Unfortunately, that usually means breaded, fried, and tossed in a decadent sauce. I don’t order it for that very reason. So I finally created a healthier homemade version of General Tso’s. This vegetarian stir-fry recipe is full of textures and colors, mainly from eggplant, edamame, and red bell pepper. It’s got a spicy kick, too. There’s no breading or deep frying required. It’s delicious as is or paired with...

meatless monday: baby bella and broccoli lo mein

by Jackie Newgent | October 6, 2014 | 0 Comments

This Asian-inspired stir-fried noodle dish is a delight! It has a nice balance of saltiness to sweetness … the slight hint of sweetness coming naturally from coconut water. It’s a tasty way to up your veggie quota for the day. It’s a versatile recipe, too. You can swap in nearly any non-starchy vegetables. Try it with various noodles, like protein rich adzuki bean or edamame spaghetti. And serve this dish hot or cold. When chilled, lightly splash with rice vinegar and enjoy as a lively noodle salad. Whichever way you choose to partake in this lo mein, do enjoy it often–and especially on Meatless Monday! Calories saved: 230 Why it’s better for you? Lots of veggies + whole grain goodness!

cold peanut-sesame zucchini noodles

by Jackie Newgent | April 29, 2014 | 2 Comments

Makes 4 servings: 1 cup each When the weather turns warmer, I “crave” cold sesame noodles often. Unfortunately, they’re so much more caloric than they seem. So I tasked myself with developing a version that was a little (or a lot!) friendlier for the waistline. Here’s the result. Zucchini acts as the noodles. I use just the amount of sesame oil need for deliciousness. And I pumped up the ginger and garlic so it’s big on flavor. Hope you enjoy slurping up these “noodles” as much as I do. Calories saved: 550 Why it’s better for you: Veggie noodles = more total vegetables consumed

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